From the world to Mauritius · The South Indian Series · Uncategorized

5 Veggies Avial from Deva’s Kitchen

The Avial is by far one of the most popular dishes of South India, especially in the regions of Kerala and Tamil Nadu. Intense in the flavour of coconut, the dish is rather simple and easy to prepare. What is needed is probably the love of cooking; it is that love which courts all the flavours out of the seemingly simple ingredients. 🙂 Though I have had the Avial at several instances, the one preparation that paved its way deep into my heart was one I had in Thiruvananthapuram in Kerala – a delicious balance of flavours from coconut, cumin, curd and natural flavours of the vegetables. Pure culinary bliss. 

I share with you here a recipe of the Avial as i like it. I have chosen five vegetables for my recipe, they work out well together. But technically any vegetable can be used in this preparation. Drumsticks (baton mouroung) lend a very authentic and distinct taste, do not miss it. The Avial pairs well with hot rice or as a side dish in elaborate meals.

Watch the video on Youtube here: 5 Veggies Avial from Deva’s Kitchen



Vegetables (all diced lengthwise, like potato fries)

  • White radish (rave) – 1 Cup 
  • Carrots – 1 cup 
  • Drumsticks (baton mouroung) – 1 cup
  • Bottle-gourd (calebasse) – 1 cup
  • Green beans – 1 cup

Coconut mixture

  • Half a medium sized coconut
  • Cumin seeds – 1 tablespoon
  • 1 green chili (to taste)


  • Coconut oil – 1 tablespoon
  • Curry leaves – 2 sprigs
  • Mustard seeds – 1 tablespoon

Other ingredients

  • Curd – 1 cup
  • Salt – to taste 



  1. Place the vegetables in a vessel and add around 1 cup of water. Add salt. Let the vegetables cook till they are tender but firm and retain their shape. 


2. While the vegetables are cooking, grind to a coarse paste, the coconut, chili and cumin seeds. 


3. Check the vegetables. When they are done, add the coconut paste and mix well. Let simmer for 3 to 4 mins.


4. Then add the curd and mix well and simmer for 3 mins or till the curd is well incorporated.


5. To complete the preparation, heat the coconut oil in a small pan, add mustard seeds. When they crackle, add curry leaves and asofeatida. Pour the tempering on the avial and give a mix. 






Copyright: Devaraj Moothoosamy. No parts of this article (including pictures) can be copied and reproduced without prior authorisation from the author. Ethical and respectful sharing is allowed, from the original source.



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